Chop Chat Chew

Join us for an exciting episode with acclaimed chef and sustainability expert, Barton Seaver, as he shares his expertise on the powerful connection between food and brain health. In this thought-provoking presentation, Chef Barton will explore the latest research on how our food choices impact our cognitive function, mood, and overall well-being. From the benefits of omega-3 fatty acids to the imp...

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan tackled all variety of questions! Dan Marek is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is o...

Join Chef Char Nolan in her virtual office as she welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Nolan tackled all variety of questions! Char Nolan is a serious crusader for plant-based education, armed with a degree in public health from Philadelphi...

Join Chef Eric Wynkoop in his virtual office as she welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a chef, Eric Wynkoop tackled all variety of questions! Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropolo...

Diabetes is more common than ever. But diet changes can rival the healing power of medications—and all the “side effects” of nutrition are good ones. In this classic episode, Dr. Barnard discussed Type 2 Diabetes, and how diet changes can rival the healing power of medications for you and for your family. Dr. Barnard has led several clinical trials investigating the effects of diet on health, incl...

In this classic episode from February 2014, the amazing Margaret Wittenberg joined Chef Chad Sarno for an illuminating conversation about five heirloom grain varieties: einkorn, farro, kamut, spelt, along with Cordillera heirloom rice varieties-- all essential ingredients for an inspired cook's pantry. Margaret M. Wittenberg, author of The Essential Good Food Guide (Ten Speed Press, 2013), glo...

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan tackled all variety of questions! Dan Marek is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is o...

Join Chef Eric Wynkoop in his virtual office as she welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a chef, Eric Wynkoop tackled all variety of questions! Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropolo...

Keep it Spicy!  Join renowned chef and author Barton Seaver for this live, virtual event as he takes you on a culinary journey to explore the world of spices and how they can be used to add depth and complexity to your dishes. From the warm, earthy notes of cumin to the bright and floral notes of saffron, you'll learn how to use these ingredients to create delicious and romantic meals. ...

Join us for Fran Costigan's 7th annual Valentine's Day Spectacular live event, where renowned pastry chef and vegan dessert expert Fran Costigan will be showcasing her delicious and indulgent plant-based creations. This year's event promises to be even more romantic and memorable, with a variety of sweet and savory treats. Don't miss out on this unique opportunity to treat your sweetheart (or your...

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan tackled all variety of questions! Dan Marek is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is o...

Join Chef Eric Wynkoop in his virtual office as she welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a chef, Eric Wynkoop tackled all variety of questions! Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropolo...

Today’s profusion of non-dairy options is astonishing, and maybe just a tad confusing. Join Chef Fran, our director of Vegan Pastry at Rouxbe, to explore the vast array of plant milks, creams, yogurt, butters. It’s not just soy and rice milk (or the dreaded hydrogenated margarine) anymore. For vegan or lactose intolerant folks, these ingredients are a boon. Plant-based dairy products are kinder to...

Join Chef Char Nolan in her virtual office as she welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Nolan tackled all variety of questions! Char Nolan is a serious crusader for plant-based education, armed with a degree in public health from Philadelphi...

Join Chef Ken Rubin in his virtual office as he welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Ken tackled all variety of questions! Ken Rubin is a nationally recognized chef, educator, food anthropologist and with over 25 years of broad culinary ind...

Join Chef Eric Wynkoop in his virtual office as she welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a chef, Eric Wynkoop tackled all variety of questions! Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropolo...

Join Chef Jacquy Pfeiffer as he dives into his old recipe books and dusts off his Springerle machine to reveal his holiday favorites.  As always, Chef Jacquy is joined by Chef Scott Samuel for this lively conversation. Learn to craft traditional Springerle shortbread cookies and other cherished treats, including sugar-glazed gingerbread stars with candied oranges, an array of savory kougelopf...

Join Vegan Pastry Master Fran Costigan for an exploration of Holiday Showstopper desserts! Learn how to make the spectacular holiday log known as Buche de Noel complete with mushrooms and forest ‘dirt’ and how to make Baked Jelly Donut (Sufganiyot) for Chanukah.  The Chef Fran way means making components ahead, a simpler shaped cake and variations for dietary considerations. Fran Costigan is...

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan tackled all variety of questions! Dan Marek is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is o...

Join Chefs Jacquy Pfeiffer and Scott Samuel for an exploration of some exciting new ideas for the holidays! Learn how to make quince jelly and spread from scratch, and learn how to flavor it with hibiscus petals and elderberry to create a delicious tart. Other recipes include a fresh pear pie, “the Jacquy way” and a thin puff pastry galette featuring mushrooms sautéed with parsley, pink garlic, fe...

Join Chef Char Nolan in her virtual office as she welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Nolan tackled all variety of questions!   Char Nolan is a serious crusader for plant-based education, armed with a degree in public health from Philadelp...

It’s the time of year to be thinking about Holiday Meals, and Holiday Desserts are a must! This year let’s enjoy desserts that are healthier and lighter but no less delightful. Join Vegan Pastry Master Fran Costigan for this exploration of full flavored but surprisingly better-for you desserts! Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Re...

Join Chef Eric Wynkoop in his virtual office as she welcomes all of your questions. From cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a chef, Eric Wynkoop tackled all variety of questions! Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropolo...

In this ACTE/Rouxbe presentation, Chef Dan Marek will talk about Plant-Based Diets and how they can lead to a healthier lifestyle by simply eating more plants. Dan Marek is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of...

Join Chef Barton Seaver and Katy Rivera as they discuss the wide world of grains – from barley and corn to quinoa and winter wheat berries, and everything in between. Whole grains offer great health benefit, but also diversity of tastes, textures, flavor, and colors! We’ll discuss strategies for making the most of this culinary staple and explore the varied options available to the home cook. Bart...